Salt Cod Cakes

  • Serves

    makes 8

This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.


  • 1 lb. boneless salt cod
  • 2 medium russet potatoes, peeled
  • 7 tbsp. butter
  • 12 small yellow onion, peeled and minced
  • 1 tsp. dry mustard
  • 2-4 dashes worcestershire sauce
  • 1 whole egg and yolks from 3 eggs
  • Freshly ground black pepper
  • 3 tbsp. olive oil
  • Flour


Step 1

Soak cod in a large bowl of cold water for 6-8 hours, changing water 2-3 times. Drain.

Step 2

Put potatoes into a pot of cold water and cook over medium-high heat until tender, about 40 minutes. Drain, then mash with a potato ricer or masher; set aside.

Step 3

Put cod into a medium pot of water, bring to a boil over high heat, and boil for 5 minutes. Drain well, then break fish into flakes.

Step 4

Melt 4 tbsp. of the butter in a small pan over medium heat. Add onions and cook until soft, 3-5 minutes. Combine onions, potatoes, cod, mustard, worcestershire sauce, egg, and egg yolks in a medium bowl. Season to taste with pepper, shape into 8 cakes, and chill.

Step 5

Melt remaining 3 tbsp. butter with oil in a large skillet over medium heat. Dredge cod cakes in flour, shaking off excess, and cook until golden, about 5 minutes per side.